Cantabrian-style Bötel

Ingredients

In the Cantabrian-style adaptation of Bötel, the focus shifts from the traditional German flavors to the vibrant seafood-centric cuisine of Cantabria. The original dish typically includes ingredients like beef, pork, and sauerkraut, which are replaced with fresh seafood, aromatic herbs, and potatoes in the Cantabrian version. The flavor profile is transformed from hearty and meaty to briny and seafood-forward, reflecting the coastal influence of Cantabrian cuisine. We alse have the original recipe for Bötel, so you can check it out.

• 500g (1.1 lb) cod fillets 500g (1.1 lb) cod fillets
• 250g (8.8 oz) clams 250g (8.8 oz) clams
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 4 medium potatoes, peeled and sliced 4 medium potatoes, peeled and sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 500ml (2 cups) fish or seafood broth 500ml (2 cups) fish or seafood broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 32g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the sliced potatoes to the pot and cook for a few minutes, stirring occasionally.
3. 3.
   Sprinkle the paprika and saffron threads over the potatoes, and stir well to coat them evenly.
4. 4.
   Pour in the fish or seafood broth and add the bay leaf. Bring the mixture to a simmer and cook for about 10 minutes, or until the potatoes are tender.
5. 5.
   Cut the cod fillets into bite-sized pieces and add them to the pot. Cook for another 5 minutes.
6. 6.
   Add the clams and shrimp to the pot, and cook for an additional 3-4 minutes, or until the clams open and the shrimp turn pink.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Remove the bay leaf from the pot.
9. 9.
   Serve the Cantabrian-style Bötel hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cod fillets — Ensure the cod fillets are fresh and firm. If using frozen fillets, thaw them thoroughly before cooking.
• Clams — Rinse the clams under cold water to remove any sand or grit. Discard any clams that are cracked or do not close when tapped.
• Shrimp — Look for fresh or frozen shrimp that are already peeled and deveined to save time during preparation.
• Saffron threads — To enhance the flavor, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the dish.
• Fish or seafood broth — If you don't have store-bought broth, you can make your own by simmering fish or seafood scraps with water, onion, garlic, and herbs for about 30 minutes. Strain the broth before using.

Tips & Tricks

• For an extra burst of flavor, add a splash of white wine to the broth before simmering.
• Serve the Cantabrian-style Bötel with crusty bread to soak up the delicious broth.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a thicker broth, you can mash some of the cooked potatoes and stir them back into the pot.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Cantabrian-style Bötel in shallow bowls, ensuring each serving has a generous amount of seafood, potatoes, and broth. Sprinkle fresh parsley over the top for a pop of color and freshness. Accompany the dish with crusty bread to complete the meal.

Presentation advice

To enhance the presentation, arrange the seafood pieces on top of the potatoes in an appealing manner. Drizzle a little extra olive oil over the dish just before serving for a glossy finish. Serve the Cantabrian-style Bötel with a side of fresh lemon wedges for a tangy touch.